Print Options:

Six Ingredient Tuna Casserole

Yields8 Servings

A beige plate filled with Tuna Casserole and a fork, placed on a red placemat, with a glass of ice water nearby.

 13 oz Egg Noodles
 18 oz Tuna in Water
 17 oz Frozen Peas and Carrots
 ½ Medium Onion
 17 oz Salsa Con Queso
 11 oz Cream of Mushroom Soup

Preheat oven to 375°F. Use the top and bottom elements with convection.


Boil the noodles in a large pot on the stovetop per package instructions.


Turn off the heat, drain and return the noodles to the pot.


Add the tuna, peas, carrots and onion to the noodles and stir to combine.


Mix in the salsa and the soup until well blended. Pour the entire mixture
into an oven safe pan (a 9” x 13” pan works well) or large casserole dish
(spray with cooking spray first).


Cover with foil or lid and bake for 20 minutes. Remove the foil or
lid and bake another 10 minutes, or until top noodles start to brown

Nutrition Facts

Servings 0